1 tbsp. butter
2 c. coarsely chopped zucchini
2 tbsp. sliced green onion
1 tsp. curry powder
1 can cream of potato soup
1 3/4 c. milk

In 2-quart casserole, combine butter, zucchini, onion and curry powder. Cover and microwave on high for 7 minutes or until zucchini is very tender, stirring once while cooking. Stir soup into zucchini mixture. In blender or food processor, blend until smooth. Return to casserole and stir in milk. Cover and refrigerate at least 4 hours. Serve in chilled bowls with croutons.